Coconut Shrimp with Orange-Lime Dip Recipe

Peel shrimp, leaving tails intact; devein and set aside. Combine biscuit mix, sugar and beer, stiring till smooth, set aside. Coat shrimp with flour; dip into beer batter, allowing excess coating to drain. Gently roll in coconut. Cook shrimp, a few at a time, 1 to 2 min. in deep oil heated to 350-375 degrees. Drain on paper towels & serve immediately.

Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.